Roasteries / Makea Coffee
Makea Coffee
Lappeenranta, Finland
Award-winning specialty coffee roastery based in Lappeenranta, Finland, roasting since 2019 under the tagline "Bileet kielelle vuodesta 2019" (Parties for the tongue since 2019). Named Roastery of the Year at the 2022 Helsinki Coffee Festival, where its Ethiopian Halo Beriti also won Espresso of the Year. Sources green coffee through direct relationships with producers and publishes the FOB price and quality premium paid for every coffee under "The Pledge" transparency commitment — in 2019, commodity-market coffee prices had fallen to just cents above €2/kg, not enough to cover growing costs, so Makea pays well above market to let farmers invest and adapt. Source: makeacoffee.fi.
12
coffees
Finland
base
Location
Coffees
12 coffees
A new-crop lot from the Cooperativa Agropecuária de Campos Altos, a farmer cooperative founded in 1972 comprising dozens of local growers. Natural-processed and roasted medium (leaning light) for a soft, nutty and chocolatey cup — gentle and nutty through filter, more fruity and citrus-forward as a pour-over, hazelnut-toned crema as espresso. Scored 82 SCA points; Makea paid a 20% quality premium above market price for this 2025/26-harvest lot, imported via Algrano AG. Source: makeacoffee.fi.
Nutty, chocolatey, soft mouthfeel
A soft medium roast from the same Huehuetenango growing area as Lounge, collected from small-scale farmers across Las Cuchumatanes — chocolate and almond flavors with a light fruitiness and soft mouthfeel. Makea paid an 82% quality premium above market price for this 5520kg 2022/23-harvest lot, imported via Ally Coffee. Source: makeacoffee.fi.
Chocolate, almond, light fruitiness, soft mouthfeel
The lightest-roasted of Makea's three Huehuetenango house-blend lots — bright, juicy stone-fruit character with a hint of milk chocolate and a ripe-orange acidity. Makea paid an 82% quality premium above market price for this 5520kg 2022/23-harvest lot, imported via Ally Coffee. Source: makeacoffee.fi.
Bright stone fruit, milk chocolate, ripe orange acidity
A Gesha microlot from the Imperio Rojo farm in Costa Rica's Brunca region, grown at 1700m and washed with a 24-hour tank fermentation before drying on raised African beds. Roasted very light (Cinnamon) to preserve its purest character — nectarine juice, jasmine flower and gummy-bear sweetness in a juicy, velvety cup. Makea paid a 194% quality premium above commodity market price for this 90kg 2025-harvest lot, imported via Planting Costa Rica. Source: makeacoffee.fi.
Nectarine, jasmine, gummy bears
From the Gitesi washing station in Rwanda's Karongi district, privately owned by Alexis and Aime Gahizi and sourcing from around 1800 smallholder farmers since opening in 2005/06 — Aime's water-purification system there is now used as a model nationwide. Washed Red Bourbon, light-roasted for grapefruit and sweet herbal notes with a complex, playful acidity. Scored 87 points; Makea paid $10.02/kg FOB for this 138kg 2025-harvest lot, imported via Nordic Approach. Source: makeacoffee.fi.
Grapefruit, sweet herbal notes, complex acidity
A deliberately heavy, French-roast-dark blend from nine grower communities across the Cerrado Mineiro Denomination of Origin — spicy and cigar-like roasted through filter, with cocoa notes and a thick, Italian-style crema as espresso. Makea paid a 6% quality premium above market price for this 400kg 2022/23-harvest lot, imported via Ally Coffee. Source: makeacoffee.fi.
Spicy, cigar-like roastiness, cocoa, thick crema
A Sidra-variety lot from Jorge Rojas and Erika Yaguara's La Experimental farm in Tolima, which they've run since 2010, grown at 1857m and washed with a 24-72 hour tank fermentation. Light-roasted for red grapes, cane sugar, lemon-zest brightness and ripe-fruit sweetness in a juicy cup that holds up across brew methods. Scored 88 SCA points; Makea paid a 53% quality premium above market price for this 70kg 2025-harvest lot, imported via Ally Coffee. Source: makeacoffee.fi.
Red grapes, cane sugar, lemon zest, ripe fruit
A limited-edition Bourbon lot from Mario Gomez's La Soledad farm in Pitalito, Huila, grown at 1850m. Light-roasted, juicy and vibrant with plum sweetness, ripe grapefruit and a black-tea character. Scored 86.5 points; Makea bought 24kg of the 2025 harvest at $21.61/kg FOB. Source: makeacoffee.fi.
Juicy plum, ripe grapefruit, black tea
A full-bodied, chocolatey and almondy dark roast from the Las Cuchumatanes mountains of Huehuetenango, with cocoa, dried-fruit and molasses sweetness and no bitterness or ashiness — built to work equally well for filter or espresso. Makea paid a 92% quality premium above market price for this 5520kg 2022/23-harvest lot, imported via Ally Coffee. Source: makeacoffee.fi.
Chocolatey, almondy, cocoa, dried fruit, molasses sweetness
A deliberately budget, batch-variable blend of Colombian, Guatemalan, Brazilian and Honduran ("Higuera") coffees — flavor swings bag to bag from bright and light to soft, full-bodied medium roast, sold cheap on the premise that it's worth the gamble either way. Roasted 2026-06-01. Source: makeacoffee.fi.
Variable batch-to-batch: light and fresh to soft, full medium roast
A limited 16kg batch blending Rwandan Nyamasheke and Guatemalan Huehuetenango lots, each roasted separately to a dark French roast before being blended — a deliberately deep, dark cup with sweet-cigar, roasted-sugar and raw-cocoa notes. Roasted 2026-08-04. Source: makeacoffee.fi.
Sweet cigar, roasted sugar, raw cocoa
Makea's first espresso-built blend, named for their coffee van "Papurai" — an even 50/50 split of Huehuetenango (Guatemala) and Cerrado Mineiro (Brazil) Arabica, roasted medium-dark for dark chocolate and nutty flavors, a full round body and a hazelnut-colored crema. Green beans paid at 82% of fair-trade price plus a 6% premium above market rate. Source: makeacoffee.fi.
Dark chocolate, nutty, full body, hazelnut crema